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Curried Butternut Squash Soup

Curried Butternut Squash Soup
Photo by Christopher Hirsheimer


This Curried Butternut Squash Soup will light up all your senses. The butternut squash gives it a rich orange visual appeal and a lovely, sweet taste that is the perfect counterpoint to the boldly fragrant curry spices .Full-bodied, creamy, and comforting, it’s an ideal dish throughout the fall and winter. It’s also is a lovely way to start a holiday meal.


Curried Butternut Squash Soup



1 tablespoon olive oil
1 large onion, chopped (about 2 cups)
2 cloves garlic, minced (about 2 teaspoons)
One 2 ½-pound butternut squash, peeled, seeded, and cut into 1-inch cubes
6 cups low-sodium chicken or vegetable broth
1 tablespoon plus 2 teaspoons curry powder
½ teaspoon salt, plus more to taste
2 tablespoons honey
4 teaspoons plain nonfat yogurt, for garnish



Heat the oil over medium heat in a large soup pot. Add the onion and garlic and cook, stirring until softened, about 5 minutes. Add the squash, broth, curry powder, and salt and bring to a boil. Reduce the heat to a medium-low and simmer until the squash is tender, about 15 minutes. Remove the soup from the heat, stir in the honey, and puree until smooth in the pot using an immersion blender or in two batches in a regular blender. Taste and season with salt, if necessary.

To serve, ladle the soup into serving bowls and drizzle with the yogurt

Serves 4
Serving Size: 1 ½ cups

Per serving: Calories 295; Total Fat 6.5g (Mono Fat 3g, Poly Fat 2g, Sat Fat 1g); Protein 12g; Carbohydrates 56g; Fiber 7.5g; Cholesterol 0mg; Sodium 415mg

Excellent source of: Calcium, Fiber, Folate, Iron, Magnesium, Manganese, Molybdenum, Niacin, Phosphorus, Potassium, Protein, Thiamin, Vitamin A, Vitamin B6, Vitamin C, Vitamin E

Good source of: Pantothenic Acid, Riboflavin, Vitamin K

Copyright 2008 Ellie Krieger All rights reserved

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